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Summer cocktail: tomato sauce and mozzarella mousse recipe

Tomato + mozzarella + basil is one of the most common combinations for a quick and light Italian summer meal. But what happens if we magically turn freshly picked tomatoes into a fresh red foam and mozzarella into a soft white mousse? The result is an amazing and entertaining salad cocktail that melts in your mouth as you'd never imagined. Ilario Taccioli from Osteria La Limonaia, in Pistoia, shows us how to make a very special dish with just a few ingredients: Preparation time: 20 mins Refrig time time: 1 hour Total time: 1 hour and 20 mins Serves: 4 [new_royalslider id="12"] Ingredients: For the fresh sauce
  • 300 g of Burrata (a type of creamy mozzarella from the Puglia region) or mozzarella cheese
  • 100 ml whipped cream
  •  100 ml of milk
  •  salt
  • ground pepper
For the burrata mousse
  • 6 tomatoes
  • 6 leaves of basil
  • Oil
  •  salt
  • ground pepper
  About Ilario Taccioli Chef Ilario Taccioli is the fourth generation chef at Osteria la Limonaia, in Pistoia and currently a professor at the Professional Culinary Arts & Hotel Management School F. Martini in Montecatini Terme.